These crispy vegan chickpea croquettes with lemon tahini dip offer the perfect combination of Mediterranean flavors and plant-based nutrition. These golden-brown croquettes are packed with protein-rich chickpeas and aromatic spices, creating an irresistible appetizer or main course that satisfies both vegans and non-vegans alike. The creamy lemon tahini dip provides the perfect tangy complement to these crunchy delights, making this recipe a standout addition to your plant-based cooking repertoire.
Ingredients
For the Chickpea Croquettes:
- 1 can (400g / 14 oz) chickpeas, drained and rinsed
- 1 small onion, finely diced
- 2 garlic cloves, finely chopped
- 2 tablespoons (30ml) olive oil, divided
- 50g (½ cup) rolled oats
- 2 tablespoons cornstarch
- ½ teaspoon ground cumin
- ½ teaspoon sweet paprika powder
- ½ teaspoon ground coriander
- ½ teaspoon salt
- Black pepper to taste
- Zest of half a lemon
- 2 tablespoons breadcrumbs (for coating)
- Vegetable oil for frying
For the Lemon Tahini Dip:
- 3 tablespoons tahini (sesame paste)
- 2 tablespoons fresh lemon juice
- 1 teaspoon maple syrup or agave syrup
- 1 small garlic clove, minced
- 2-3 tablespoons water (as needed)
- Salt to taste
- Freshly ground black pepper
Step-by-Step Instructions
Preparing the Croquette Base
Begin by heating 1 tablespoon of olive oil in a medium skillet over medium heat. Add the finely diced onion and cook for 3-4 minutes until it becomes translucent and softened. Add the minced garlic and continue cooking for another minute until fragrant. Remove from heat and set aside to cool slightly.
Drain and rinse the chickpeas thoroughly, then transfer them to a large mixing bowl. Using a fork or potato masher, roughly mash the chickpeas, leaving some texture for better croquette consistency. You can also pulse them briefly in a food processor, but avoid creating a completely smooth paste.
Creating the Croquette Mixture
Add the sautéed onion and garlic mixture to the mashed chickpeas. Incorporate the rolled oats, cornstarch, cumin, sweet paprika, ground coriander, salt, pepper, and lemon zest. Mix everything thoroughly until well combined and the mixture holds together when pressed.
If the mixture seems too wet, add more oats or breadcrumbs. If it’s too dry, add the remaining tablespoon of olive oil or a small amount of water. The consistency should be firm enough to shape but not crumbly.
Shaping and Chilling
With slightly damp hands to prevent sticking, form the mixture into small oval or cylindrical croquettes, approximately 5cm (2 inches) long. Roll each croquette gently in breadcrumbs to coat evenly. Place the formed croquettes on a plate and refrigerate for 15 minutes to help them firm up and hold their shape during cooking.
Preparing the Lemon Tahini Dip
While the croquettes are chilling, prepare the dip by whisking together tahini, lemon juice, maple syrup, and minced garlic in a small bowl. Gradually add water, one tablespoon at a time, whisking continuously until you achieve a smooth, creamy consistency. Season with salt and pepper to taste. The dip should be thick enough to cling to the croquettes but thin enough to drizzle.
Cooking the Croquettes
Heat enough vegetable oil in a large skillet to come about 1cm (½ inch) up the sides over medium heat. When the oil is hot but not smoking, carefully add the chilled croquettes, being careful not to overcrowd the pan. Fry for 3-4 minutes on each side until golden brown and crispy all over.
Alternatively, for a healthier option, preheat your oven to 200°C (392°F / Gas Mark 6). Place the croquettes on a baking sheet lined with parchment paper, brush lightly with oil, and bake for 20-25 minutes, turning once halfway through, until golden and crispy.
Serving
Transfer the cooked croquettes to a paper towel-lined plate to drain excess oil briefly. Serve immediately while hot and crispy, accompanied by the lemon tahini dip. Garnish with fresh herbs like parsley or cilantro if desired.
Nutritional Information and Timing
Preparation Time: 20 minutes
Chilling Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 50 minutes
Serves: 4-6 (makes approximately 16 croquettes)
Nutritional Information per serving (4 croquettes with dip):
- Calories: 285
- Protein: 12g
- Carbohydrates: 32g
- Dietary Fiber: 8g
- Fat: 14g
- Saturated Fat: 2g
- Sodium: 420mg
- Potassium: 385mg
- Iron: 15% DV
- Magnesium: 20% DV
- Folate: 25% DV
These vegan chickpea croquettes provide an excellent source of plant-based protein and fiber, while the tahini dip adds healthy fats and calcium. The combination creates a nutritionally balanced snack or meal component.
Recipe Variations and Substitutions
Grain and Flour Alternatives
Instead of rolled oats, you can substitute with the same amount of cooked quinoa, rice, or even finely ground almonds for a grain-free option. All-purpose flour or chickpea flour can replace cornstarch as a binding agent, though you may need to adjust the quantity slightly.
Spice Variations
Experiment with different spice combinations to create unique flavor profiles. Try adding smoked paprika for a deeper flavor, curry powder for an Indian twist, or za’atar for a Middle Eastern flair. Fresh herbs like parsley, cilantro, or mint can be finely chopped and added to the mixture for extra freshness.
Protein Additions
For extra protein and texture, consider adding finely chopped nuts like walnuts or pine nuts to the mixture. Sunflower seeds or pumpkin seeds also work well and add a pleasant crunch.
Dip Variations
The tahini dip can be customized in numerous ways. Add fresh herbs like parsley or dill, incorporate roasted red peppers for sweetness, or include a pinch of sumac for extra tanginess. For a spicier version, add a small amount of harissa paste or cayenne pepper.
Baking Tips
For consistently crispy baked croquettes, place them on a wire rack set over a baking sheet to allow air circulation on all sides. Brush or spray with oil before baking and flip once during cooking for even browning.
Storage and Make-Ahead Tips
These chickpea croquettes can be prepared several hours in advance and stored in the refrigerator before cooking. The uncooked shaped croquettes will keep for up to 24 hours when covered. For longer storage, freeze the shaped croquettes on a baking sheet, then transfer to freezer bags once solid. They can be cooked directly from frozen, adding a few extra minutes to the cooking time.
Cooked croquettes can be stored in the refrigerator for up to three days and reheated in the oven at 180°C (350°F) for 5-7 minutes to restore crispiness. The lemon tahini dip will keep in the refrigerator for up to one week.
Frequently Asked Questions
Can I make these croquettes gluten-free? Yes, these croquettes can easily be made gluten-free by using certified gluten-free oats and breadcrumbs. You can also substitute the breadcrumbs with crushed gluten-free crackers, cornmeal, or simply omit the coating altogether. The cornstarch used as a binder is naturally gluten-free.
Why do my croquettes fall apart during cooking? Croquettes may fall apart if the mixture is too wet or if they haven’t been chilled long enough. Make sure to refrigerate the shaped croquettes for at least 15 minutes before cooking. If the mixture seems too loose, add more oats or a bit more cornstarch. Also, ensure your oil isn’t too hot, as this can cause the outside to cook too quickly while the inside remains soft.
Can I air fry these chickpea croquettes? Absolutely! Air frying is an excellent method for cooking these croquettes. Preheat your air fryer to 180°C (350°F), lightly brush the croquettes with oil, and cook for 12-15 minutes, turning once halfway through. This method produces very crispy results with minimal oil.
What can I serve with these croquettes besides the tahini dip? These versatile croquettes pair well with many accompaniments. Try them with hummus, tzatziki, or a simple yogurt-based sauce. They’re delicious in pita bread with fresh vegetables, over a Mediterranean salad, or as part of a mezze platter with olives, roasted vegetables, and flatbread.
How do I prevent the tahini dip from becoming too thick? Tahini can thicken when mixed with acidic ingredients like lemon juice. To maintain the right consistency, add water gradually while whisking. If the dip becomes too thick after sitting, simply whisk in a little more water or lemon juice. The dip should be creamy and pourable but not watery.
These vegan chickpea croquettes with lemon tahini dip represent the perfect balance of nutrition, flavor, and texture. The crispy exterior gives way to a flavorful, protein-rich interior, while the creamy dip provides a bright, tangy contrast. Whether served as an appetizer, main course, or part of a larger Mediterranean spread, these croquettes are sure to become a favorite in your plant-based cooking collection.